Lasdun Recipe

Prepare peaches

Slice peaches into 1/4-inch wedges, discarding pits. Place slices in a small bowl.

In a separate small bowl or jar, combine rice vinegar (1 tbs), water (2 tbs), sugar (1 tsp) and a pinch of salt. Stir until sugar dissolves.

Pour the pickling liquid over the peach slices, toss gently to coat, and let sit at room temperature for 15–20 minutes while you prepare the rest of the salad. Reserve pickling liquid for finishing if desired.

Core the cabbage and finely shred it into thin ribbons (about 4 cups packed). Transfer to a large mixing bowl.

Peel the cucumber if desired, halve lengthwise and scoop seeds if large. Thinly slice into half-moons (about 1/2 cup–1 cup) and add to the cabbage.

Trim scallions, slice thin on the diagonal (both white and green parts), and add to the bowl.

Stack mint leaves, roll and thinly chiffonade. Roughly chop cilantro leaves (discard thick stems). Add both herbs to the bowl with cabbage and cucumber.

Toss the vegetables and herbs gently to combine and let sit while you make the dressing so they slightly soften (5–10 minutes).

In a small bowl or jar, whisk together neutral oil (3 tbs), toasted sesame oil (1 tsp), rice vinegar (2 tbs), soy sauce (1 tbs), honey (1 tsp), grated ginger (1 tsp), minced garlic (1 clove), lime juice (1 tbs), salt (1/2 tsp) and pepper (1/4 tsp) until emulsified.

Taste and adjust: add more vinegar for brightness, more honey for sweetness, or a pinch more salt if needed.

If your peanuts are whole, roughly chop or crush them to make about 1/2 cup. If you prefer, pulse briefly in a food processor — leave some larger pieces for texture.

If your crispy rice is in large pieces, crush lightly in a bowl or bag to create varied-size crunchy bits. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, if not already toasted.

Pour the sesame vinaigrette over the cabbage-cucumber-herb mixture (start with about 3–4 tablespoons). Toss thoroughly to coat evenly. Let sit 2–3 minutes so flavors marry.

Drain the pickled peaches from most of their liquid and scatter the peach slices over the dressed salad.

Sprinkle the chopped peanuts, crushed crispy rice and toasted sesame seeds over the top for crunch.

Taste and finish: if the salad needs brightness, drizzle an additional teaspoon of pickling liquid or lime juice; adjust salt and pepper.

Serve immediately so crispy rice retains texture. Leftovers keep refrigerated up to 24 hours, though crunch will soften.